How to make White Chicken Enchiladas with Cream Cheese

A deliciously cream, cheesy sauce on top of tortillas with chicken rolled inside.  This is a delicious weeknight dinner recipe! 

Ingredients: – chicken breast – taco size tortillas – sour cream – cream cheese – butter – flour – can of green chilis – shredded monterrey jack cheese – cumin – chicken broth – cilantro to garnish

Step 1: Cook chicken and shred. To cook the chicken, boil for about 30 minutes or until juices run clear. Let the chicken cool and shred it.

Step 2: Preheat oven to 350 degrees. In a pan, melt the butter. Add the flour and mix. Let cook about 3-5 minutes stirring the roux every 30 seconds or so.

Step 3: Add in the chicken broth and mix into the roux. Add in the cream cheese. Allow the cream cheese to melt in. Add in the sour cream and mix. Add in the cumin and green chilis and mix in. Allow the sauce to simmer and thicken for about 5 minutes.

Step 4: Pour about half of the white enchilada sauce into the casserole dish. Roll the chicken and about 1 tablespoon of cheese into each tortilla. Place the enchiladas into the sauce. Pour the rest of the sauce over the enchiladas.

Step 5: Spread the rest of the green chilis on top of the enchilada sauce. Spread the rest of the cheese on top of the entire dish. Bake 25-27 minutes. Serve immediately.

This is a recipe that everyone is going to fall in love with

Click the recipe Link at the bottom for the full recipe!